Wednesday, February 10, 2010

There is just something unexplainable about this colorful cake of deliciousness that makes you go mmmmmmm. So you can naturally guess what happened when Fork2 and I found the original cookie recipe from Bakerella. Our only problem was with the cream center, which was a cream cheese frosting. Now, while we do enjoy cream cheese frosting, its usually very sweet, WAY too sweet for our taste buds. But, before we get into how we altered the cream center, let us give the secret to forming perfectly sized cookies every time. wait for it...wait for it.... it's a melon baller! A 1.5 inch melon baller to be exact. Just make sure you scoop an even number of cookies or else who will be missing the other half of this delectable sandwich.

Please note, these are red velvet cookies, not whoopie pies so a little flatter and crispier than a cake. These cookies are so easy to make, we almost feel like we've cheated. You'll see why in the recipe.

So now that the cookie part is covered, how did we find the perfect variation on a cream cheese frosting that would pair with the red velvet? First thought: cut down on the amount of sugar. Done. Easy. Secondly, we found that the cream cheese was now soo overpowering that the center wasn't so much of a "fluff" as a paste. This would not do. Solution: Marshmallow fluff.

Now do we have your attention??? Enough talking, bet you are ready for the recipe.

Red Velvet Cookies:

1 Box Red Velvet Cake mix (told you we cheated :))

1/2 c. butter, room temp

2 eggs

Preheat oven to 350 degrees. In a large bowl, mix all the ingredients together till smooth. Using a melon baller, scoop an even number of dough balls onto the cookie sheet. Bake 9-10 min. Transfer to cooling rack.

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Everyone always asks about the recipe photos. Where did we get the pictures from, who took them, etc. Well, we took them and edited them all; therefore, we also own them. Please do not use without our permission! We will happy to share if you just ask.. a nice "please" should do it :)